Chartered public health engineering · UK nationwide
Commercial kitchen drainage & FOG
Commercial kitchens place heavy, hot and grease-laden loads on drainage that is often shared, old or poorly recorded. We design kitchen drainage and grease management so that the kitchen works on opening day and continues to work under real operation.
Request a fee proposalWhat the service covers
- Appliance and equipment drainage connections
- Floor gullies, channels and falls in kitchen areas
- Fats, oils and grease (FOG) management strategy, including separators and at-source solutions
- Kitchen water services and gas supply coordination
- Assessment of existing drainage capacity and condition for new kitchens
When clients typically need it
- A restaurant, hotel or food hall kitchen is being fitted out in an existing unit
- An operator is rolling out a standard kitchen design across multiple sites
- A kitchen is experiencing blockages, odours or water authority enforcement
- Kitchen equipment is changing and drainage needs to follow
Deliverables
- Kitchen drainage layouts coordinated with the equipment layout
- FOG strategy and grease management equipment sizing
- Builder's work requirements for floor channels, gullies and trenches
- Site-specific drainage strategies for roll-out programmes
Common project constraints
- Existing slabs that limit trench and gully depth
- Shared landlord drainage with unknown capacity
- Late or changing kitchen equipment information
- Limited space for grease separators and maintenance access
How we approach it
- Coordinate against the kitchen designer's equipment schedule, not a generic layout
- Confirm the existing drainage route and condition before relying on it
- Select FOG measures that the operator can actually maintain
- Resolve slab, fall and access issues before construction rather than on site